Wednesday, August 28, 2013

Turkey-Stuffed Peppers


I love this recipe for so many reasons.  Turkey-stuffed bell peppers are filled with lean protein and vitamin and nutrient-packed veggies.  They're also low in carbs, fat, and calories.  And of course, they're tasty, filling, and look gorgeous.  Be sure to look for low (or no) sodium/salt for your tomato sauce to keep this dish heart-healthy as well.  


A few words on peppers.  They're delicous raw as a snack and add a lot of flavor to prepared dishes.  Peppers are full of vitamins A, C, and K.   They're loaded with antioxidants, lycopene, and fiber.  


Ingredients (4 servings):



    1 lb. Lean Ground Turkey 
    3 Large Green Peppers (2 with tops, seeds, and core removed, 1 chopped)
    3 Large Red Peppers (2 with tops, seeds, and core removed, 1 chopped)



    2 Tbsp. Olive Oil
    2 Medium Garlic Cloves, chopped (or 2 tsp. minced garlic)
    1 cup fresh Mushrooms, sliced (or 1 4-oz. can sliced mushrooms)
    1/2 tsp. Garlic Powder
    2 tsp. Basil
    2 tsp. Oregano  
    1 Ripe Red Tomato, diced (or 1 Can Diced Tomatoes, no Salt Added) 
    2 small cans (or 1 Large-14-15 oz) low (or no) sodium Tomato Sauce
    1/3 cup Parmesan or Mozzarella cheese (I used some of each cheese; Also, I use Fat-Free Mozz, but 1-2% is also healthy with a little more flavor)
    Extra Parmesan or Mozzarella cheese (for sprinkling on top)


    Directions: 
    1.  Preheat oven to 350 degrees.
    2.  In medium skillet, brown turkey.  Drain and set aside.

    3.  Heat oil in medium skillet over medium-high.  Add mushrooms, chopped Green and Red Peppers, and garlic.  Saut

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